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Technology for making cinnamon black tea

A production process and technology of cinnamon black tea, applied in the direction of tea treatment before extraction, can solve many problems, and achieve the effect of improving phlegm, long aftertaste, and sweet cinnamon tea.

Inactive Publication Date: 2016-07-06
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many reports on applying the nutritional components of osmanthus to black tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A process for making cinnamon black tea includes the following steps:

[0031] Step 1: Picking fresh leaves;

[0032] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors. The thickness is 11cm~13cm. The initial temperature is 36~38℃, keep for 2~3h, then adjust the temperature to 25~28℃, maintain for 3~5h;

[0033] Step 3: Knead and twist in two steps:

[0034] For the first time rolling, use a rolling machine to knead for 15 minutes without pressure, and then knead for 25 minutes under pressure, sieving and deblocking;

[0035] For the second time rolling, use a rolling machine to knead for 10 minutes without pressure, and then knead for 40 minutes under pressure to screen and deblock;

[0036] Step 4: Fermentation, fermentation in the fermentation room, the temperature is 25-28 ℃, the humidity is 95% and above, the fermentation time is 4-6h;

[0037] Step 5: Microwave drying, using a microwave oven to dry the t...

Embodiment 2

[0053] A process for making cinnamon black tea includes the following steps:

[0054] Step 1: Picking fresh leaves;

[0055] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors. The thickness is 11cm~13cm. The initial temperature is 36~38℃, keep for 2~3h, then adjust the temperature to 25~28℃, maintain for 3~5h;

[0056] Step 3: Knead and twist in two steps:

[0057] For the first time rolling, use a rolling machine to knead for 20 minutes without pressure, and then knead for 30 minutes under pressure to screen and deblock;

[0058] For the second twisting, use a twisting machine to knead for 15 minutes without pressure, and then knead for 45 minutes under pressure, sieving and deblocking;

[0059] Step 4: Fermentation, fermentation in the fermentation room, the temperature is 25-28 ℃, the humidity is 95% and above, the fermentation time is 4-6h;

[0060] Step 5: Microwave drying, using a microwave oven to dry the tea ...

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Abstract

The invention discloses a technology for making cinnamon black tea.The technology includes the following steps of picking fresh leaves, withering, two-step-method rolling, fermenting and microwave drying; specifically, tea leaves and osmanthus fragrans extract liquid are subjected to ultrasonic spray mixing and primary spraying, spread, dried, subjected to secondary spraying, dried, spread and dried; the spraying amount of primary spraying is 50-70 ml per kilogram of tea leaves, the spraying amount of secondary spraying is 30-50 ml per kilogram of tea leaves, and the temperature is kept 35 DEG C-40 DEG C in the spraying period.After the cinnamon black tea prepared with the technology is brewed, the cinnamon tea flavor is generated and is fresh, sweet and long in aftertaste, and the tea has the effects of maintaining beauty, keeping youth, relieving the throat and improving profuse sputum diseases and cough diseases.

Description

Technical field [0001] The invention relates to the field of tea making, in particular to a process for making cinnamon black tea. Background technique [0002] Black tea is made of tea tree buds and leaves suitable for making this product as raw materials, refined through typical processes such as wilting, rolling, fermentation, and drying. Because of the color and luster of the dry tea and the red tea as the main color, it is named black tea. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols has occurred. The chemical components in the fresh leaves have changed greatly, and the tea polyphenols have been reduced by more than 90%, producing new components such as theaflavins and thearubicins. . The aroma substances have increased from more than 50 in fresh leaves to more than 300, with a part of caffeine. The catechins and theaflavins are complexed to form a delicious complex, thus forming the quality characteristics of black ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 唐宗军
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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